Description
Thest teriyaki salmon bowls are perfection and combine fork-tender salmon with creamy avocado, crisp fresh veggies, the perfect pop of bright citrus from lime juice and a tangy drizzle sauce that add the perfect punch of subtle heat.
Ingredients
Scale
- 2 Fresh Atlantic Salmon Filets
- 1/2 cup Fusia Teriyaki Sauce
- 1 Cucumber
- 1 Avocado
- 1 Lime, sliced into quarters
- 3/4 teaspoon Stonemill Who Needs the Bagel? Seasoning
- 1 Bell Pepper
- 1 Carrot
- 1 Pouch Simply Nature Organic 90-Second Seven Grains
- 1/4 cup Burman’s Mayonnaise
- 1 tablespoon Burman’s Hot Sauce
- 1 Green Onion, diced
- Salt and Pepper (to taste)
Instructions
- In a shallow baking dish or a zip-top bag, combine salmon and teriyaki sauce, using a spoon or spatula to fully coat the salmon in the sauce. Marinate in the refrigerator for at least 30 minutes or up to four hours.
- Slice the avocado in half and, using a spoon, remove the avocado from the skin, discarding the pit. Thinly slice the avocado, place in a bowl and top with the juice of 2 lime wedges, salt and pepper.
- Thinly slice the cucumber and sprinkle with Stonemill Who Needs the Bagel? Seasoning. Very thinly slice the bell pepper into skinny strips. Grate the carrot (preferred) or slice it very thinly.
- Preheat oven to 425F. Place the marinated salmon on a lightly greased baking sheet with the skin side down. Bake until salmon is cooked through and flakes easily with a fork, about 15 minutes.
- While the salmon is baking, microwave Simply Nature Organic 90-Second Seven Grains pouch.
- Make a drizzle sauce by combining the mayonnaise, hot sauce and the juice of one lime wedge.
- Fill two bowls with the grains and top with the divided cucumber, avocado, carrots and bell pepper. Top with the salmon, a drizzle of the spicy mayo sauce, salt and pepper.
- Garnish with diced green onion, additional juice of the remaining lime wedge (if desired) and enjoy!
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